Pumpkin bread is easy with this simple slow cooker recipe. Blueberries add a burst of freshness to this yummy pumpkin bread recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Coat a 4-qt. oval slow cooker with cooking spray; line bottom and sides with parchment paper. In a medium bowl combine next five ingredients (through oil).

  • In a large bowl stir together next four ingredients (through salt). Add pumpkin mixture all at once to flour mixture; stir just until combined. Toss blueberries with 1 Tbsp. flour; fold into batter. Spoon into cooker.

  • Cover and cook on high 1 hour. If possible, give crockery liner a half-turn. Sprinkle bread with pecans. (Carefully lift lid so condensation from lid does not drip onto bread.) Cover and cook on high 1 to 1 1/2 hours more or until a toothpick comes out clean.

  • Turn off cooker. Remove lid. Cover opening of cooker completely with paper towels; replace lid. Cool 30 to 45 minutes. If desired, serve with maple syrup.

Nutrition Facts

486 calories; 22 g total fat; 3 g saturated fat; 11 g polyunsaturated fat; 6 g monounsaturated fat; 52 mg cholesterol; 486 mg sodium. 160 mg potassium; 68 g carbohydrates; 3 g fiber; 41 g sugar; 6 g protein; 0 g trans fatty acid; 3708 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 70 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 2 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
The ingredients never solidified. I followed the directions exactly with no success. After cooking for the second 1.5 hours the ingredients were still mush. I cooked it on high for an additional 2 hours and it was still mush. What am I doing wrong?!